Foot and Fire

Typhoon Odette (international name Rai) left us no choice but to cook all of our fridge goods and two kilos tofu became my next target after our Tangigue slices from our Sipalay trip. As someone who loves cooking, food waste/spoil is a no-no. I usually airfry but no electricity made me go for deep fry. Also, I do not use butter in my cooking but since I was gifted with a can of butter from New Zealand, I am using it from time to time.  Tofu, sliced to small bits Oil for deep fry 1T Butter or a little oil 6 clovrs Garlic  minced 2 Onions, chopped 2T Rice vinegar 2T soy sauce 2T fish sauce 4T worcestershire sauce Pepper Bayleaves Mushroom seasoning Chilis 1T chili garlic in oil (I have my homemade, check previous entries please for recipe)  Garnish: Mayonnaise Lime Fried egg Deepfry the tofu or airfry them until a bit crispy.  In a wok, put butter, garlic and onions. Stir fry until transluscent. Add the fried tofu and stir fry for 2 minutes.  Add the sauces and seasoning exce

Fresh mango and watermelon shakes, Chicken wings and Quesadillas and crunchy battered fries at Nataasan Beach Resort in Puntaballo (white sand area), Super fresh Grilled Fish and red fish Tinola at Tay Oming's at the city proper (not good iced coffee though but I can smell baye-baye while sipping it which must be good, right?) Saucy delish Caldereta nga kanding (goat with tomato sauce) by Tita Basyon (not a resto though) Not so good grilled pecho (chicken Inasal) as it's dry and tasty sotanghon guisado at the Inasalan Park, city proper where bands play every Friday. Super full at Perth resto with its Sotanghon guisado, fish sinigang and the only pic I took, Fish Sisig. Fresh mango shake is highly reco. Fresh fish from the market cooked and eaten by the seashore of our chosen resort. We have tales on blue marlin and milkfish to tell. At the sugary sand area. On our way home, we had Arroz Caldo with a view of the mountains at Abaca Cafe in Ca